Cook fish, uncovered, in a heated oiled grill pan (or grill or barbecue) until just cooked through. Heat oil in a pan and cook spinach, stirring, until just wilted.

Divide skordalia among serving plates and top with fish, spinach and combined yogurt, mint and juice.

For the skordalia, boil, steam or microwave the potatoes until tender; drain. Mash them in a bowl with garlic. Trim crusts from bread; soak bread in a small bowl of cold water. Drain and squeeze out excess water. Add bread to potato mixture and beat until smooth. Gradually add combined oil, juice and vinegar and beat until smooth.

Not suitable to freeze. Potatoes suitable to microwave.

Cook's noteSkordalia is traditionally served with grilled meat, poultry, fish or soup and as a dip for raw vegetables and/or bread.